Bring a large pan of water to the boil and cook the rice as per packet instructions.
While the rice is cooking, melt the butter in a saucepan, add the sliced mushrooms and cook over a low/medium heat. When the mushrooms are cooked, add the spinach to the pan and allow it to wilt down then add the sliced ham.
When the rice is cooked, drain and serve it on to the plate. Top with the mushroom, spinach and ham mixture and grated Parmesan. If you like, you can place the dish under a pre-heated grill for a few minutes to melt the cheese.
The dish can be served with mini naan breads (plain or garlic and coriander), lightly warmed with butter. If you don't like cooked spinach, leave it raw and serve as a salad accompaniment.